Picanha - Brazillian BBQ - DM Anyone Tell me more! - Where to start?

Stoater · June 2012

I am sure everyone saw the photos of Dom Marco's egg centre, as well as that lovely piece of meat on a skewer roasting over one of his many bge's, If anyone.. Don Marco if your reading this, could provide some helpful hints on what to read or where to start as far as recipes and techniques go I would be most grateful.

Cheers.

Richard Fl · June 2012

This might help!

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1149103&catid=1

The Cen-Tex Smoker · June 2012

Well- that's on the list.

Stoater · June 2012

Yeah thanks Richard, I am at work and starving, just drooled on my keyboard, 2 more hours, better get back to work.

Don Marco · June 2012

I think the link to Belis Post says it all. Except that in my opinion he cut it a but too thin. The best par of picanha is to slice off the crusty goodness and some of the pink meat below and then put it back on the grill
to get a new crust.

Heres a nice video of Picanha on an awesome rotisserie

http://www.youtube.com/watch?v=JK0jX0glTP8

DM

Stoater · June 2012

Now I am really hungry, thanks for the link.

10Driver · June 2012

Awesome, but where can one get the thin sword-like skewers that can be put on the egg with the dome closed?

ShedFarm · June 2012

You can get the skewers from here:
http://superskewer.com/brazilian-skewers/

here: http://www.amazon.com/gp/product/B002LC783W?ie=UTF8&force-full-site=1&ref=aw_bottom_links

here: http://www.amazon.com/Steven-Raichlen-Best-Barbecue-SR8026/dp/B0007ZGUM0/ref=pd_bbs_sr_5?ie=UTF8&s=home-garden&qid=1228776818&sr=8-5

and here: http://www.churrascoshop.com/category-s/1841.htm#.T9vfFxdpjQs

misu · June 2012

These are picanha cuts I got from my local publix, not much fat so I had to wrap in bacon they were still great.

krb2002 · June 2012

Bought rear quarter of a steer. Now I am looking to find these cuts in my freezer. I think it will be top sirloin cut. This looks so good.

10Driver · June 2012

You can get the skewers from here: http://superskewer.com/brazilian-skewers/

here: http://www.amazon.com/gp/product/B002LC783W?ie=UTF8&force-full-site=1&ref=aw_bottom_links

here: http://www.amazon.com/Steven-Raichlen-Best-Barbecue-SR8026/dp/B0007ZGUM0/ref=pd_bbs_sr_5?ie=UTF8&s=home-garden&qid=1228776818&sr=8-5

and here: http://www.churrascoshop.com/category-s/1841.htm#.T9vfFxdpjQs

I want the sword like ones that DM uses. They look like swords and would make for great presentation. The brazilian-skewers look nice, but they're angled, so you couldn't close the dome. Maybe I'll settle for the amazon ones. It looks like they'll do the trick. They're just not as fancy.

R2Egg2Q · June 2012

Finding the picanha is pretty difficult in my area. Here it seems limited to Restaurant Depot or specialty butchers who can cut it. I hear the cut can be identified as NAMP #184D and "Top Sirloin Cap" or "Rump Cap".

I don't have the nice skewers yet so I've cooked and sliced it similar to how I cook tri-tip and it was quite tasty:
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_9255.jpg